DirectionsFirst, preheat the oven to 450°F. Scrub the russet potatoes under running water, dry them off, then massage the potato skin with a little bit of olive oil and salt. Pierce each of the potatoes in about four places with a fork. Place them on a cookie sheet or a sheet of foil, and bake for 45 minutes to an hour, depending on the size of the potatoes. It's worth the wait!

While the potatoes are roasting to crispy perfection, get out a large pot or crockpot and place it over medium high to high heat. In the pot, stir together the water, tomato paste, sugar and all spices (feel free to alter the spices to your taste). Once incorporated, add in the veggie crumbles and kidney beans, stirring constantly. Reduce to a medium temperature and continue to cook until the beans and veggie crumbles are nice and tender, and the liquid has thickened into a robust chili.

Once the potatoes are finished baking, take them out of the oven and cut a slit lengthwise in the top of each of them. Pinch the sides to create an opening for the delicious filling. Layer on some chili and top with vegan cheddar cheese. Optionally, top it off with your favorite hot sauce. Enjoy!

I'm so glad to hear that you tried (and liked) the recipe! I have heard great things about the Simple Truth brand. The recipe overall is cholesterol-free and much healthier than traditional Cincinnati chili. Let me know if there are any other recipes you would like to see a vegan version of!

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Editor

Aly Laughlin, a modern renaissance woman and animal-lover with zest for life.